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3 Ingredient Coconut Bars Recipe
Sometimes the best desserts are the ones that feel like cheating. These 3 Ingredient Coconut Bars require zero baking, zero fancy equipment, and about five minutes of actual work, yet they deliver a result that tastes like a gourmet candy bar.
Imagine the center of a Mounds bar—sweet, chewy, and packed with coconut—but fresher and softer. That filling is made by simply mixing shredded coconut with sweetened condensed milk, which acts as the perfect sticky binder. Once chilled, you dip or drizzle them in melted dark chocolate, creating that satisfying snap when you bite into the creamy center.
Whether you need a last-minute party treat or just really love coconut, these bars are a dangerously easy way to satisfy a sweet tooth. They’re gluten-free, easily made dairy-free (with coconut condensed milk), and look like you spent hours tempering chocolate when really, you just dipped and chilled.
Why You’ll Love This Recipe
- Only 3 Ingredients: Coconut, condensed milk, and chocolate. That’s really it.
- No Oven Needed: Perfect for hot days or when you don’t want to bake.
- Customizable Size: Make them into full bars, mini bites, or truffles.
- Allergy Friendly: Naturally gluten-free and easily vegan if using coconut condensed milk.
- Freezer Friendly: They taste incredible frozen, like a frozen candy bar treat.
Ingredients
The quality of your chocolate makes a difference here since there are so few ingredients.
Step-by-Step Instructions
Mix the Filling.
In a large bowl, stir together the shredded coconut and the sweetened condensed milk until the mixture is thick and sticky.
Tip: If it feels too wet, add a little more coconut. It should hold its shape when squeezed.
Shape and Chill.
Using your hands (wet hands help prevent sticking), press the mixture firmly into an 8×8 inch parchment-lined pan for bars, or shape into small logs/rectangles. Freeze for 20 minutes to firm up.
Tip: Firming them in the freezer makes them much easier to dip in warm chocolate without falling apart.
Melt the Chocolate.
Melt the chocolate chips or wafers in the microwave in 30-second intervals, stirring in between until smooth.
Tip: Add a teaspoon of coconut oil to the chocolate for a glossier finish and smoother dipping.
Dip and Set.
Cut the chilled coconut slab into bars (if using a pan). Dip each bar into the melted chocolate, letting excess drip off, then place on parchment paper.
Tip: Use two forks to lower the bar into the chocolate and lift it out cleanly.
Final Chill.
Refrigerate for 10–15 minutes until the chocolate shell hardens completely.
Tip: Store them in the fridge to keep the snap crisp.
Tips for Success
- Pack it Tight: When pressing the coconut mixture into the pan or shaping logs, pack it firmly. Loose coconut falls apart in the chocolate.
- Wet Hands: The condensed milk is sticky. Keep a bowl of water nearby to dampen your hands while shaping.
- Don’t Overheat Chocolate: Chocolate burns easily. Microwave slowly or use a double boiler.
- Toasting Option: For a nuttier flavor, lightly toast the coconut in a dry pan before mixing (let it cool first!).
Variations & Substitutions
- Almond Joy Style: Press a whole almond into the top of each coconut bar before dipping in chocolate.
- Vegan/Dairy-Free: Use sweetened condensed coconut milk and vegan chocolate chips.
- Zesty Twist: Grate fresh lime or orange zest into the coconut mixture for a citrusy kick.
- Protein Boost: Stir a scoop of vanilla protein powder into the coconut mix (you may need a splash of milk if it gets too dry).
What to Serve With It
- Espresso: The sweetness of the condensed milk pairs perfectly with bitter black coffee.
- Fresh Berries: Serve alongside strawberries to cut the richness.
- Gift Boxes: These look professional enough to gift in a tin for holidays.
Storage & Reheating
- Fridge: Store in an airtight container for up to 1 week. The cold keeps the chocolate crisp.
- Freezer: Freeze for up to 3 months. Thaw for 5 minutes before eating or enjoy them frozen for a chewy treat.
- Room Temp: They can sit out for serving, but if it’s warm, the chocolate may soften.
Nutrition Facts
These are energy-dense treats due to the condensed milk and coconut fats.
| Nutrient | Amount (per bar, approx.) |
|---|---|
| Calories | ~180–200 |
| Protein | ~2g |
| Carbs | ~18g |
| Fat | ~12g |
| Fiber | ~2g |
| Sugar | ~15g |
| Sodium | ~30mg |
| Diet Suitability: Gluten-Free, Vegetarian. |
Common Mistakes to Avoid
- Using Sweetened Coconut: If you use sweetened flakes and condensed milk, the bars will be sickly sweet. Stick to unsweetened.
- Dipping Warm Bars: If the coconut bars aren’t cold enough, they will melt into the warm chocolate and create a mess. Freeze first!
- Cheap Chocolate: With only 3 ingredients, waxy chocolate stands out. Use a brand you like eating plain.
FAQ
Can I use evaporated milk?
No. Evaporated milk is thin and unsweetened. It won’t bind the bars or taste right. It must be sweetened condensed milk.
Why are my bars falling apart?
You likely didn’t press the mixture firmly enough, or you didn’t chill them long enough before dipping. Pack them tight!
Can I make this sugar-free?
Yes, use a sugar-free sweetener to make homemade keto condensed milk, and use sugar-free chocolate chips.
Do I have to dip them?
Nope! You can just drizzle chocolate over the top or spread a layer of chocolate over the bars in the pan for a “layered bar” look.
Conclusion
These 3 Ingredient Coconut Bars are the ultimate low-effort, high-reward dessert. They’re sweet, chewy, chocolatey, and require absolutely zero baking skills. If you loved this, try my Hawaiian Chicken Sheet Pan Recipe next for another easy treat!
3 Ingredient Coconut Bars Recipe
Enjoy the tropical bliss of these homemade 3 Ingredient Coconut Bars – a simple yet delicious dessert made with shredded coconut, condensed milk, and vanilla extract. These chewy and coconut-packed bars are easy to make and perfect for satisfying your sweet tooth.
Ingredients
- 2 cups unsweetened shredded coconut
- 1 can (14 oz) condensed milk
- 1 teaspoon vanilla extract
Directions
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Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
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In a large bowl, mix shredded coconut, condensed milk, and vanilla extract until well combined.
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Press the coconut mixture into the prepared baking dish, ensuring an even layer.
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Bake for 20-25 minutes or until golden brown.
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Allow the bars to cool completely before cutting into squares.
